terclim by ICS banner
IVES 9 IVES Conference Series 9 INCREASING PINOT NOIR COLOUR DENSITY THROUGH SEQUENTIAL INOCULATION OF FLOCCULENT COMMERCIAL WINE YEAST SPECIES

INCREASING PINOT NOIR COLOUR DENSITY THROUGH SEQUENTIAL INOCULATION OF FLOCCULENT COMMERCIAL WINE YEAST SPECIES

Abstract

Vitis vinifera L. cv. Pinot noir can be challenging to manage in the winery as its thin skins require careful handling to ensure sufficient extraction of wine colour to promote colour stability during ageing.1 Literature has shown that fermentation with flocculent yeasts can increase red wine colour density.2 As consumers prefer greater colour density in red wines,3 the development of tools to increase colour density would be useful for the wine industry. This research explored the impact of interspecies sequential inoculation and co-flocculation of commercial yeast on Pinot noir wine colour. Six commercial non-Saccharomyces yeast species and two commercial Saccharomyces cerevisiae strains were assayed based on their sedimentation rates in synthetic grape must, both individually and in combination, to determine flocculation ability. The most flocculent S. cerevisiae and non-Saccharomyces spp. yeast pairings, RC212 + BIODIVA and VL3 + BIODIVA, were used in a 20 L-scale Pinot noir winemaking trial. Ul- traviolet-visible spectrophotometric measurements of wine colour parameters, and sensory evaluation of wine appearance, found that mixed species fermentations produced wines with greater colour density. Total and monomeric anthocyanin concentrations were lower in sequentially-inoculated wines, despite being the main source of young red wine colour. Pigmentation assays indicated a higher adsorption of anthocyanins by BIODIVA than S. cerevisiae, suggesting that greater amounts of cell wall mannoproteins in flocculent yeast may scavenge anthocyanins during fermentation, allowing for their subsequent release from the lees and potential for enhanced formation of copigments. Findings from this research have wide application in the industry to increase red wine colour intensity, particular in thin- skinned red grape varieties.

 

1. Carew, A. L.; Smith, P.; Close, D. C.; Curtin, C.; Dambergs, R. G. Yeast Effects on Pinot Noir Wine Phenolics, Color, and Tannin Composition. J. Agric. Food Chem. 2013, 61 (41), 9892–9898. https://doi.org/10.1021/jf4018806.
2. Varela, C.; Bartel, C.; Nandorfy, D. E.; Borneman, A.; Schmidt, S.; Curtin, C. Identification of Flocculant Wine Yeast Strains with Improved Filtration-Related Phenotypes through Application of High-Throughput Sedimentation Rate Assays. Sci. Rep. 2020, 10 (1). https://doi.org/10.1038/s41598-020-59579-y.
3. Parpinello, G. P.; Versari, A.; Chinnici, F.; Galassi, S. Relationship among Sensory Descriptors, Consumer Preference and Color Parameters of Italian Novello Red Wines. Food Res. Int. 2009, 42 (10), 1389–1395. https://doi.org/10.1016/j.foodres.2009.07.005.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Katasha S. MCCULLOUGH1,2, Yi YANG2, Melodie A. LINDSAY2 and Neill CULLEY2

1. School of Biological Sciences, The University of Auckland
2. School of Chemical Sciences, The University of Auckland

Contact the author*

Keywords

Anthocyanins, Colour density, Pinot noir, Sequential inoculation

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

CONVOLUTIONAL NEURAL NETWORK TO PREDICT GENETIC GROUP AND SULFUR TOLERANCE OF BRETTANOMYCES BRUXELLENSIS

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...

EVALUATION OF THE OENOLOGICAL POTENTIAL OF NEW RESISTANT VARIETIES MEETING TYPICAL BORDEAUX CHARACTERISTICS

Varietal innovation is a major lever for meeting the challenges of the agro-ecological transition of vi-neyards and their adaptation to climate change. To date, selection work has already begun in the Bordeaux region through the Newvine project. The aim of this project is to create new vine varieties with resistance to mildew and powdery mildew, adapted to the climatic conditions of the Bordeaux region and enabling the production of wines that are in line with consumer tastes and the expected typicity of Bordeaux wines.

LARGE-SCALE PHENOTYPIC SCREENING OF THE SPOILAGE YEAST BRETTANOMYCES BRUXELLENSIS: UNTANGLING PATTERNS OF ADAPTATION AND SELECTION, AND CONSEQUENCES FOR INNOVATIVE WINE TREATMENTS

Brettanomyces bruxellensis is considered as the main spoilage yeast in oenology. Its presence in red wine leads to off-flavour due to the production of volatile phenols such as 4-vinylphenol, 4-vinylguaiacol, 4-ethylphenol and 4-ethylguaiacol, whose aromatic notes are unpleasant (e.g. animal, leather, horse or pharmaceutical). Beside wine, B. bruxellensis is commonly isolated from beer, kombucha and bioethanol production, where its role can be described as negative or positive. Recent genomic studies unveiled the existence of various populations.

ASSESSMENT OF ‘DOLCETTO’ GRAPES AND WINES FROM DIFFERENT AREAS OF OVADA DOCG

Dolcetto (Vitis vinifera L.) is one of the traditionally cultivated varieties in Piedmont (north-east Italy). Dolcetto wines have long been associated with local consumption and they are little known internationally. In particular, the Ovada area (south-east Piedmont), even if it represents a small share of the regional PDO Dolcetto production, is one of the oldest and vocated territory, giving wine also suitable for aging. In this study, the basic composition and phenolic content of Dolcetto grapes for Ovada DOCG wines have been investigated in three different vintages (2020-2022), as well as the main aspects of the derived commercial and experimental wines (basic parameters, phenolics, volatile compounds, sensory properties).

EMERGENCE OF INORGANIC PHOSPHONATE RESIDUES IN GRAPEVINE PLANT PARTS, BERRIES AND WINES FROM SOURCES OTHER THAN FOLIAR SPRAYING

Inorganic phosphonates are known to effectively support the control of grapevine downy mildew in vi- ticulture. Their application helps the plant to induce an earlier and more effective pathogen defense. However, inorganic phosphonates have been banned in organic viticulture due to their classification as plant protection products since October 2013. Despite the ban, phosphonate has been recently detected in organic wines.